- 250g Ground Almonds
- 250g icing Sugar
- 150g Icing sugar
- 10g Liquid egg White
- 200g Egg White
- 80g Caster Sugar
Sieve all icing sugar and weigh correctly
Mix Ground Almonds together with 250g Icing Sugar
Whisk Egg White and Caster Sugar to Stiff peak
Fold in Ground Almond and Sugar mix with a metal spoon
Fold in remaining 150g Icing Sugar
Finally fold in 10g Liquid Egg White, fold mix for at least 30 seconds to achieve high shine
Pipe mix onto parchment into desired sizes. Place piped tray in fridge until a skin appears on top of macaroons.
The macaroon should not be sticky to touch.
Bake at 170 degrees centigrade until risen and firm tro the touch (15-20 mins)
Allow to cool on tray. Store in an Airtight Container